Best 2 Michael Rulmans Traditional French Onion Soup Recipes

Indulge in the timeless classic of French cuisine, the Traditional French Onion Soup, a symphony of flavors that warms the soul. This quintessential soup is a harmonious blend of caramelized onions, rich beef broth, and a toasted baguette generously topped with melted Gruyère and Parmesan cheeses. Its flavors are deep and complex, with a perfect balance of sweetness from the onions, savoriness from the broth, and a delightful cheesy finish. This article provides two delectable variations of this classic soup: the traditional recipe, a testament to its enduring popularity, and a vegetarian version, a modern take that caters to diverse dietary preferences. Both recipes are detailed and easy to follow, ensuring that you can recreate this culinary masterpiece in your own kitchen.

Here are our top 2 tried and tested recipes!

MICHAEL RULMAN'S TRADITIONAL FRENCH ONION SOUP

Michael Rulman's Traditional French Onion Soup image

Savor the rich flavor of onion in this warm and satisfying recipe from Michael Rulman's "Ruhlman's Twenty."

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter
7 or 8 pounds Spanish onions (about 10 to 15), thinly sliced
Coarse salt
Freshly ground black pepper
6 to 12 slices baguette or any other country-style bread, preferably large enough to cover the width of your serving bowls
1/3 cup sherry
Red- or white-wine vinegar (optional)
Red wine (optional)
1/2 to 3/4 pound Gruyere or Emmenthaler cheese, grated

Steps:

Place a 7 1/2-quart enameled cast-iron pot over medium heat; melt butter. Add onions and sprinkle with 2 teaspoons salt; cover, and cook until onions have heated through and started to steam. Uncover and reduce heat to low; cook, stirring occasionally, until amber and cooked down, about 3 hours. Season with pepper.
Meanwhile, preheat oven to 200 degrees.
Place bread slices on a baking sheet and transfer to oven. Let dry completely, 20 to 30 minutes.
Add 6 cups water to pot with onions; increase heat to high and bring to a simmer. Immediately reduce heat to low. Add sherry; season with salt and pepper. Add a splash of vinegar, if desired, to cut sweetness. For more depth of flavor add a splash of red wine, if desired.
Preheat broiler. Divide soup evenly among 4 to 6 ovenproof bowls; top with toasted bread. Divide cheese evenly among bowls. Transfer bowls to broiler; broil until cheese is melted and browned, 3 to 5 minutes. Serve immediately.

OH SO GOOD FRENCH ONION SOUP

Oh So Good French Onion Soup image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
6 medium onions, thinly sliced
Salt and freshly ground black pepper
2 teaspoons fresh thyme, picked and chopped or poultry seasoning
1 bay leaf, fresh or dried
1/2 cup dry sherry
6 cups beef stock
4 thick slices crusty bread, toasted
2 1/2 cups shredded Gruyere or Swiss cheese

Steps:

Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.
Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

Tips:

Use a heavy pot or Dutch oven to make the soup. This will help to evenly distribute the heat and prevent the soup from burning.
Use a good quality beef broth. This will give the soup a rich, flavorful base.
Slice the onions thinly. This will help them to caramelize more easily.
Cook the onions slowly over low heat. This will allow them to caramelize and develop a deep, rich flavor.
Be patient! Caramelizing the onions takes time, but it's worth it for the delicious flavor it adds to the soup.
Use a good quality bread for the croutons. This will help them to hold their shape and stay crispy in the soup.
Toast the croutons in the oven before adding them to the soup. This will help them to stay crispy and add a nice crunch to the soup.
Serve the soup hot, topped with grated Gruyère cheese.

Conclusion:

Michael Ruhlman's Traditional French Onion Soup is a classic French soup that is loved by people all over the world. It is a hearty, flavorful soup that is perfect for a cold winter day. The soup is made with caramelized onions, beef broth, white wine, and croutons. It is then topped with grated Gruyère cheese and served hot. This soup is sure to please everyone at your table.